Korean BBQ Meatballs with Spicy Mayo Dip deliver tender, juicy bites glazed in a sweet-savory sauce and paired with a creamy, kicky dip. This fusion appetizer is a showstopper at any gathering, combining the comforting familiarity of classic meatballs with bold, vibrant Korean flavors. Whether you’re hosting game night, a casual dinner, or simply craving an addictive snack, these meatballs win on both taste and presentation.
Flavor Profile & Korean BBQ Meatballs Inspiration
The magic of these meatballs lies in their signature glaze, inspired by traditional Korean BBQ techniques. By marrying the umami depth of soy sauce with the fiery kick of gochujang, you get a perfect balance of sweet, spicy, and savory notes. Aromatics like garlic and ginger bring warmth and complexity, while a hint of sesame oil adds a toasty finish.
discover complementary sides via Rice Side Dishes to Serve with Korean BBQ to round out your spread.
Ingredients Breakdown
Crafting exceptional Korean BBQ Meatballs starts with quality components. Here’s what you’ll need:
- Meatball Base
- 1 lb ground beef (80/20) or a pork-beef blend
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- Salt and pepper, to taste
- Korean BBQ Glaze
- ⅓ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- Spicy Mayo Dip
- ½ cup mayonnaise
- 1–2 tablespoons gochujang (or sriracha)
- ½ teaspoon sesame oil
- ½ teaspoon lime juice
- Pinch garlic powder
For a deeper dive into meatball technique, see this Guide to Perfect Meatballs.
Essential Equipment & Prep Tips
Before you begin, gather:
- Large mixing bowl
- Baking sheet lined with parchment (or air fryer basket)
- Nonstick skillet (if pan-frying)
- Whisk and spatula
- Measuring cups/spoons
Prep Tips:
- Mise-en-place: Mince and measure all ingredients before mixing.
- Chill time: Let formed meatballs rest in the fridge for 15 minutes to firm up.
- Uniform size: Aim for 1½ inch meatballs for even cooking.
Forming the Perfect Meatballs
- Combine ingredients: In your mixing bowl, gently fold the ground meat, breadcrumbs, egg, garlic, ginger, green onions, salt, and pepper. Avoid over-mixing to keep meatballs tender.
- Portion: Use a small ice cream scoop or tablespoon to portion evenly—about 1–1½ tablespoons per ball.
- Shape: Roll between palms into smooth spheres.
- Chill: Arrange meatballs on a tray and refrigerate for at least 15 minutes; this helps them hold shape during cooking.
Cooking Methods Compared
Pan-Frying
- Pros: Quick browning, classic crust
- Cons: Requires watchful attention to avoid burning
- Tips: Heat skillet over medium-high, add a thin layer of oil, cook 2–3 minutes per side until golden
Baking
- Pros: Hands-off, uniform cooking
- Cons: Less crisp than frying
- Tips: Preheat oven to 400 °F (200 °C). Bake on a parchment-lined sheet for 15–18 minutes, flipping halfway.
Air-Frying
- Pros: Ultra-crispy exterior, minimal oil
- Cons: Limited batch size in small baskets
- Tips: Preheat air fryer to 375 °F (190 °C). Cook 12–14 minutes, shaking the basket halfway through.
Choose your method based on convenience and texture preference.
Crafting the Korean BBQ Glaze
- Sauté aromatics: In a small saucepan over medium heat, whisk together soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil.
- Simmer & thicken: Bring to a gentle simmer, then stir in the cornstarch slurry. Continue cooking for 1–2 minutes until glaze coats the back of a spoon.
- Adjust flavors: Taste—add more honey for sweetness or extra gochujang for heat.
Let the glaze cool slightly; it will thicken as it rests.
Whipping Up the Spicy Mayo Dip
- Combine the mayonnaise, gochujang (or sriracha), sesame oil, lime juice, and garlic powder in a small bowl.
- Whisk until smooth and creamy.
- Taste & tweak: More gochujang intensifies heat; extra lime juice brightens flavor.
Chill in the fridge until ready to serve for the best texture.
Assembly, Plating & Serving Suggestions
- Toss hot meatballs gently in the glaze until evenly coated.
- Drizzle any remaining sauce over the top.
- Garnish with:
- Toasted sesame seeds
- Thinly sliced green onions
- Fresh cilantro sprigs
Serve on a platter with ramekins of the Spicy Mayo Dip alongside. For an extra touch, skewer meatballs with decorative picks.
Variations & Substitutions
- Protein swaps: Ground pork, turkey, or chicken each bring unique flavor profiles.
- Gluten-free tweaks: Replace panko with almond flour or gluten-free breadcrumbs, and use tamari instead of soy sauce.
- Vegan option: Use plant-based “meat,” flax egg binder (1 tbsp flaxseed + 3 tbsp water), and vegan mayo.
Feel free to get creative and suit dietary needs without sacrificing flavor.
Make-Ahead, Storage & Reheating
- Refrigeration: Store cooked meatballs and sauce separately in airtight containers for up to 3 days.
- Freezing: Freeze meatballs (unglazed) on a tray, then transfer to a bag; they keep for up to 3 months.
- Reheating:
- Oven: 350 °F (175 °C) for 10 minutes (glazed)
- Microwave: 1–2 minutes on medium power (covered to retain moisture)
Reheat the dip at room temperature for 10 minutes before serving.
Pairings & Side Dish Ideas
Elevate your spread by pairing these meatballs with:
- Rice: Steamed jasmine rice or garlic fried rice
- Veggies: Quick-pickled cucumbers, carrot-daikon slaw, or classic kimchi
- Greens: Crisp lettuce cups for DIY wraps
These accompaniments complement the bold BBQ and creamy dip.
Tips & Tricks for Foolproof Results
- Temperature matters: Let meatballs rest at room temperature 10 minutes before cooking for even doneness.
- Sauce consistency: If glaze thickens too much, whisk in a splash of water.
- Shape retention: Always chill meatballs before cooking, especially if using lean meat.
- Uniform browning: Don’t overcrowd the pan or air fryer basket; leave space for hot air to circulate.
Following these pointers ensures a perfect batch every time.
Frequently Asked Questions
- Can I use pre-made meatballs?
Yes—simply bake or air-fry store-bought meatballs, then coat in the Korean BBQ glaze and serve with dip. - How far in advance can I prep?
Form and freeze meatballs up to 1 month ahead; thaw overnight in the fridge before cooking. - Is there a dairy-free mayo alternative?
Opt for vegan mayonnaise or blend silken tofu with a touch of oil for a creamy dip. - What’s the best gochujang substitute?
Mix 1 tbsp miso paste with 1 tsp chili flakes and 1 tsp honey for an approximated flavor. - How do I control spice level?
Start with 1 tbsp gochujang in both glaze and mayo, then gradually increase to taste.
Conclusion
These Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate crowd-pleasers, easy to make, bursting with flavor, and endlessly adaptable. Whip up a batch for your next gathering, share your creations on social media, and tag us with your twists and tips. Enjoy the fusion of comfort and kick, bite after delicious bite!
Print
Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Diet: Gluten Free
Description
These Korean BBQ Meatballs are tender, juicy, and coated in a sweet-savory gochujang glaze, served with a creamy, spicy mayo dip for the ultimate flavor combo. Packed with garlic, ginger, and umami-rich sauce, they’re irresistible as a starter or served over rice for a full meal.
Ingredients
- Meatball Base
- 1 lb ground beef (80/20) or a pork-beef blend
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely sliced
- Salt and pepper, to taste
- Korean BBQ Glaze
- ⅓ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- Spicy Mayo Dip
- ½ cup mayonnaise
- 1–2 tablespoons gochujang (or sriracha)
- ½ teaspoon sesame oil
- ½ teaspoon lime juice
- Pinch garlic powder
Instructions
1. Make the Meatballs
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground meat, breadcrumbs, egg, green onion, garlic, ginger, soy sauce, sesame oil, and pepper.
- Mix just until combined. Form into 1½-inch meatballs and place on a baking sheet lined with parchment.
- Bake for 15–18 minutes, or until browned and cooked through.
2. Make the Korean BBQ Glaze
- While meatballs bake, whisk glaze ingredients in a small saucepan over medium heat.
- Bring to a simmer and cook for 2–3 minutes until slightly thickened (add cornstarch slurry if you prefer a stickier sauce).
- Toss cooked meatballs in the warm glaze to coat.
3. Prepare Spicy Mayo Dip
- In a small bowl, mix mayo, sriracha, lime juice, and sesame oil until smooth. Refrigerate until serving.
4. Serve
- Arrange glazed meatballs on a platter with toothpicks or serve over rice.
- Add a side of spicy mayo dip and garnish with sesame seeds and green onion.
Notes
- Make it Spicier: Add extra gochujang to the glaze or sriracha to the dip
- Dairy-Free: Use dairy-free mayo
- Gluten-Free: Use GF soy sauce and breadcrumbs
- Meal Prep Friendly: Meatballs can be frozen before or after baking
- Appetizer Style: Serve in a mini slow cooker to keep warm at parties
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean
Nutrition
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 80 mg